Butternut Squash Soup with Spinach Ravioli

Name: Butternut Squash Soup with Spinach Ravioli
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 350 grams peeled, seeded and cubed butternut squash; 454 grams cheese filled spinach ravioli; 1 liters chicken broth; 120 milliliters dry white wine; 1 pinch ground cinnamon; 0 teaspoons ground cumin; 1 pinch ground ginger; 0 teaspoons ground nutmeg; 67 grams sliced leeks; 179 milliliters light cream; 160 grams sliced onions; 12 servings salt and pepper to taste

The recipe Butternut Squash Soup with Spinach Ravioli can be made in approximately 1 hour. This recipe serves 12. One portion of this dish contains roughly 7g of protein, 9g of fat, and a total of 201 calories. A couple people really liked this Mediterranean dish. It will be a hit at your Autumn event. Head to the store and pick up ground ginger, ground cinnamon, leeks, and a few other things to make it today. It works well as a hor d'oeuvre.

Instructions

Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender.

Ingredients you will need

Cumin Seeds

Butter

Nutmeg

Onion

Leek

Equipment you will use

Sauce Pan

Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.

Ingredients you will need

Chicken Broth

Cinnamon

Ginger

Squash

Wine

Bring a large pot of lightly salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add ravioli, and cook 8 to 10 minutes or until al dente; drain.

Ingredients you will need

Ravioli

With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Light Cream

Soup

Equipment you will use

Hand Mixer

Mix in the cooked ravioli just before serving.

Ingredients you will need

Ravioli

Equipment

Sauce Pan

Pot

Hand Mixer

Ingredients

Servings:

2Tbsps

butter 350grams

peeled, seeded and cubed butternut squash 454grams

cheese filled spinach ravioli 1liters

chicken broth 120milliliters

dry white wine 1pinch

ground cinnamon 0teaspoons

ground cumin 1pinch

ground ginger 0teaspoons

ground nutmeg 67grams

sliced leeks 179milliliters

light cream 160grams

sliced onions 12servings

salt and pepper to taste

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Weinert Cavas de Weinert. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.